Carefully whisk the egg whites, sugar and glucose syrup in a double boiler until the sugar has dissolved.
Remove the bowl from the heat and pour into a mixing bowl. Whisk the meringue for 5-10 minutes.
In the meantime, bring the raspberries to the boil and then sieve using a coarse mesh sieve.
Add the raspberry purée and vanilla sugar to the meringue.
Whip the cream until firm and fold it into the raspberry meringue.
Pour into ice lolly shapes and insert the sticks. Freeze for at least 5 hours.
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